I say, no way. This was planned. Pre-meditated. And it’s meant to be eaten alongside your citrus sangria. Well, the salad recipe not the parfait recipe. Unless sangria with breakfast is your kind of thing. I guess they’re kind of like mimosas, so knock yourself out.

It’s like summer + winter have collided into one bowl and made a simple meal for you. A simple meal you are going to make every day until you can no longer find blood oranges. But don’t worry, you can just use regular oranges when that day comes.

Bright + juicy like summer, citrusy + hearty like winter.

I always cook a big batch of quinoa at the beginning of the week and more often then not it’s eaten pretty plain with only salt, pepper, and melted butter. Tasty but boring. Once in awhile I whip up an actual quinoa salad, fall head over heals, then wonder why the heck I’m eating it plain most days. Anyone else?

In this recipe I’ve cooked + cooled quinoa, then combined it with lacinato kale, blood oranges, chickpeas, toasted pecans, and a light vinaigrette dressing. It really is simple and so very tasty.